The Country-Style Chicken Tuna is a reinterpretation of a typical Piedmontese recipe, rabbit tuna, an old-time poor recipe where rabbit meat was preserved in jars with extra virgin olive oil and lots of garlic.
A very tasty and refined appetizer that is still prepared in Italian homes today, even with hen, it gets better with the passing days and now it is stored in the fridge but in ancient times when the refrigerator didn’t exist it was kept in cellars.
If you don’t like garlic, you can reduce the amount or leave the cloves whole so you don’t find them under your teeth.
You can serve the Country-Style Chicken Tuna on slices of rustic toasted bread while still warm and you’ll see the result will be guaranteed.
Speaking of bruschetta and crostoni, if you like regional recipes, you must try the Tuscan black crostini, which we first tasted on a short holiday in this beautiful region.
And always talking about Piedmont, if you’ve never tasted them, I recommend trying the Paste di Meliga, delicious cookies that are addictive.
Below, I leave you more ideas to cook chicken and serve it in a fancy way even for a festive dinner, and then right after the photo, we’ll discover how to prepare the Chicken Tuna!!
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Day
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Country-Style Chicken Tuna
- 2.2 lbs skinless chicken thighs, raw
- 1 onion
- 1 carrot
- 1 stalk celery
- 2 sprigs rosemary
- to taste sage
- 4 cloves garlic
- to taste pepper (whole, black or red or mixed)
- 3 pinches salt
- to taste extra virgin olive oil (for dressing or filling the jars)
- 5 cloves
Tools
- 1 Pot
- 1 Cutting Board
- Jars with hermetic seal
Preparation of Country-Style Chicken Tuna
To prepare the Chicken Tuna, first put a large pot on the heat with water that can contain the vegetables and chicken.
Cut the vegetables into large pieces, insert the cloves into the onion and place the vegetables in the pot bringing to a boil.
Clean the chicken pieces by removing the skin and once boiling, add them to the pot along with a pinch of salt and some black peppercorns and the rosemary sprigs.
From when it returns to a boil, cook the chicken for at least 35 minutes, then turn off and let it cool in the broth.
Meanwhile, as the chicken cools, thinly slice the garlic cloves and wash and dry the sage leaves.
Remove the chicken from the broth (which you can strain and use for other preparations), dry it and with your hands shred the meat.
Take a previously sterilized jar with a hermetic seal, pour a little oil to cover the bottom, then some garlic cloves and sage leaves.
Make a layer of shredded chicken, then peppercorns, sage, and garlic, and more oil until you reach the top of the jar.
Pour the oil to cover everything well, close with the lid, and put the chicken under oil in the fridge, leaving it to rest for 1 day before enjoying it.
I leave you my FACEBOOK PAGE if you want to be updated every day with my recipe.
Storage of Country-Style Chicken Tuna
If you decide to consume the chicken under oil within 3 or 4 days, just store it in the fridge.
Other recipes
If you want to see more types of recipes you can return to HOME.
FAQ (Questions and Answers)
Can it be stored longer even outside the fridge?
Of course, you can proceed to sterilize the jars with chicken tuna by boiling them in a pot full of water for at least 30 minutes, then let them cool in the water. Remove them from the water, dry them, and store them in the pantry for up to 5 months.
Why should the chicken be left to cool in the broth?
Doing so prevents the meat from drying out too much and turning dark, absorbing part of the broth where it was cooked, it will remain tastier and softer.
Why insert the cloves into the onion?
To prevent them from dispersing in the broth if you want to use it for other recipes
